sentiments of more perfect and sincere esteem than, dear Sir, your friend and servant. TO WILLIAM DRAYTON. PARIS, July 30, 1787. SIR,--Having observed that the consumption of rice in this country, and particularly in this capital, was very great, I thought it my duty to inform myself from what markets they draw their supplies, in what proportion from ours, and whether it might not be practicable to increase that proportion. This city being little concerned in foreign commerce, it is difficult to obtain information on particular branches of it in the detail. I addressed myself to the retailers of rice, and from them received a mixture of truth and error, which I was unable to sift apart in the first moment. Continuing, however, my inquiries, they produced at length this result: that the dealers here were in the habit of selling two qualities of rice, that of Carolina, with which they were supplied chiefly from England, and that of Piedmont; that the Carolina rice was long, slender, white and transparent, answers well when prepared with milk, sugar, &c., but not so well when prepared _au gras_; that that of Piedmont was shorter, thicker, and less white, but that it presented its form better when dressed _au gras_, was better tasted, and therefore preferred by good judges for those purposes; that the consumption of rice, in this form, was much the most considerable, but that the superior beauty of the Carolina rice, seducing the eye of those purchasers who are attached to appearances, the demand for it was upon the whole as great as for that of Piedmont. They supposed this difference of quality to proceed from a difference of management; that the Carolina rice was husked with an instrument that broke it more, and that less pains were taken to separate the broken from the unbroken grains, imagining that it was the broken grains which dissolved in oily preparations; that the Carolina rice costs somewhat less than that of Piedmont; but that being obliged to sort the whole grains from the broken, in order to satisfy the taste of their customers, they ask and receive as much for the first quality of Carolina, when sorted, as for the rice of Piedmont; but the second and third qualities, obtained by sorting, are sold much cheaper. The objection to the Carolina rice then, being, that it crumbles in certain forms of preparation, and this supposed to be the effect of a less perfect machine for husking, I flattered myself I should be able to learn what might be the machine of Piedmont, when I should arrive at Marseilles, to which place I was to go in the course of a tour through the seaport towns of this country. At Marseilles, however, they differed as much in account of the machines, as at Paris they had differed about other circumstances. Some said it was husked between mill-stones, others between rubbers of wood in the form of mill-stones, others of cork. They